Niki Saltzer a worker at Naples Community Hospital wrote:
"Meatloaf is my favorite, and yours is the best I have ever eaten. I bring it home and eat it, and then I wait for you to make it again. I don't get the gravy, because I want to taste the tremendous flavor of your meatloaf and not taste any other flavor when your meatloaf is in my mouth."
Thank you Niki,

The Recipe Box

For my "FANS" at the Naples Police Department!

Just wanted say THANK YOU to all of you that come to the hospital at night to eat my food. Your compliments are so graciously appreciated. As I promised, here is the recipe for my coleslaw that you all love so much. Last but not least, I would like to say THANK YOU TO EACH AND EVERYONE OF YOU for putting yourself out there keeping our city safe for us.

Now, I want you all to remember that a recipe is only a guide line. My measurements are not written in stone. When following any recipe be flexible and you might be pleasantly surprised.

Coleslaw 101:

Christina's Coleslaw
© Copywrite 2002 by Christine Schini


1 cup Hellmann's Mayo

1 TBS Dijon Mustard

1 TBS confectionery sugar or granulated sugar ( I prefer confectionery because it dissolves easier.)

1 TBS Honey

2 TBS a good quality red wine vinegar Regina is my choice

1 tsp lemon or key lime juice optional

Combine all of the above in a bowl. Using a wire whisk blend until everything is combined and smooth.

Taste it !! If it is too sweet, add a bit more vinegar or lemon, a little at a time. Remember, you can always add more but you can't take it away. If it is to sour then do the same with the sugar or honey. I would suggest adding any extra by the tsp and write down your additions. Then add it to your recipe so that next time you will have and exact recipe to your liking.

Set this dressing aside.

4 green onions (scallions) minced very fine

1/4 cup sunflower seeds optional

1 or 2 bags of already prepared coleslaw mix.
The mix should include one small bag each, of shredded carrot and purple cabbage. I only add the shredded carrot because if you are not going to consume it right away the color bleeds into the entire mixture. If you would like to add the purple cabbage, I suggest adding it in when you are ready to serve it.

Place your coleslaw mix in a bowl using either one or two bags. Add 1/2 of the green onion and toss it evenly into to the mixture. If you are going to use the sunflower seeds, do the same with them. Hold back on them and use your eyes to see if you would like to add more.

Pour 1/2 of the dressing over the mixture and toss until everything is evenly coated. Taste it. If it is too dry then add 1/2 of the remaining 1/2. Taste it again.

If you want more green onion, add the rest and do the same with the sunflower seeds. If not save the green onion and make some fried rice the next day.

Remember, if you are going to allow this to sit for an hour or two or maybe overnight the cabbage is going to let go of some of its liquid. Then if you use too much dressing it will be very watery. So, I suggest that until you become more familiar with making this, you hold back on the extra dressing until you are ready to serve it.

At which time, toss it again and taste it to determine if the extra dressing is necessary. Any left over dressing can be refrigerated and saved for up to a month.

If you are pressed for time like most of us are the dressing can be made ahead of time and refrigerated until you are ready to make the coleslaw.

Pasta 101

Cavatelli is one of my favorite kinds of pasta to eat. My Grandmother used to make these by hand. That was a labor of love. Now, eighty or so years later they have a machine that creates this wonderful pasta. Top it with a fresh tomato sauce or broccoli rabe and sausage and you will have a meal you will never get in any Italian restaurant. So, get a group together and take my class. I promise you that with a little practice you will be a hit at your next dinner party.


Take one of my classes and I will teach you to make this Eggplant Parmesan or Pizza!

Cooking Classes

I am offering cooking classes in a variety of cuisines. You can also purchase gift certificates for the person that is hard to buy for, the bride and or groom that needs a little help. For More information click on the link to my site.

My Cookbook

I am so happy to say my cookbook is almost ready to be sent to the printer. It has been a work in progress for about nine years. My cookbook includes recipes that have been passed down to me from two generations of passionate cooks.
Below is the link to my web site. I encourage you to go there and read about my Mother and me.